Buttermilk Syrup

 

I am not a breakfast fan – I never have been.  I know, I know – breakfast is the most important meal of the day but I just don’t get it.  Growing up, my breakfast repertoire consisted of one thing – Chocolate Carnation Instant Breakfast – every morning – that was it.  My sister ate Pop-tarts every morning.   O.K., so we weren’t much into nutrition in the 60′s and 70′s!  (my entire senior year of high school all I ate for lunch every day was a package of Cheetos and a carton of chocolate milk- please don’t tell my mom!)

Then I married a man whose mother would get up every morning (no matter what the time) and fix him a nice, hot breakfast before he would go to school or off to move pipe in the potato fields of Idaho.  Well, he learned really quickly that I didn’t do that.  As a result, my husband has become a great breakfast cook.  Most of the time, if there is a hot breakfast to be found at our house, dad has fixed it.

My kids have learned how to pour a bowl of cold cereal in the morning or grab a bagel and cream cheese.  Now, lest you think I am a terrible mother, I will cook a nice breakfast on Sunday mornings, birthdays, holidays or for the occasional dinner.  I do like breakfast for dinner and I love brunch, I’m just not a big morning breakfast person.

The one time I will eat breakfast though is when we are in Utah visiting our sweet college boys.  They love to have breakfast at a local restaurant called Maglebys.  I go for the syrup – it is amazing!!   Whether you order the french toast or the pancakes – the syrup is the best part.  I have pancakes just so I can have syrup.

I was excited when a friend gave me the recipe for Buttermilk Syrup so this past week I made french toast (from the Barefoot Contessa, I did not use challah bread but just some nice thick sliced bread) and smothered it in syrup!

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Buttermilk Syrup

Yield: 1 1/2 cups

Ingredients

  • 1 cube butter
  • 1 cup sugar
  • 1 cup buttermilk
  • 1 Tbsp. vanilla
  • 1 Tbsp. corn syrup
  • 1/2 tsp. baking soda

Instructions

  • Bring first five ingredients to a boil
  • Add baking soda
  • Boil 10 seconds and remove from heat immediately to avoid boil over
  • I use a fairly deep, heavy pan.

Comments

  1. jack says

    1. add vanilla after you take it off the stove
    2. if you will boil it longer (5 minutes or so), it will get a little darker and thicker – and the flavors blend much better.

  2. Patricia Salisbury says

    I love this recipe, but every time I make it, the syrup separates as it cools. I want to put it up in Mason jars (for gifts, maybe sell a few), but it just doesn’t look very appealing once it separates. Is there any way to prevent it from separating? I have tried: adding the baking soda at different stages; using real butter, hard margarine, and a blend of both; water-bath processing the sealed jars, and not processing; cooking for more or less time. Nothing seems to help, it always separates. Driving me nuts. Help, please.

    • says

      Wish I had a solution for you but I don’t. It is one of the things that is just better eaten fresh and warm. It would make a great gift though. When they reheat it it will be fine but you are right that it doesn’t look too pretty. If you figure something out let me know!

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